This Almond Milk recipe is an easy dairy-free alternative that tastes even better than the store-bought variety. All you need is 2 ingredients to get started!
Why You’ll Love It
It tastes amazing. Homemade almond milk tastes far superior when compared to store-bought almond milk, so be warned– you may never want to buy the prepared version again.
It’s easy to make. Just blend almonds and water together in a blender, then strain out the pulp. The entire process can be done in just 5 minutes, minus the time it takes to soak the almonds. (Soaking is optional, though!)
It’s made without preservatives or thickeners. Store-bought milks need to rely on preservatives for a long shelf life, and often add gums and thickeners to make the milk have a uniform consistency. When you make almond milk at home, you can skip those added ingredients.
It’s easy to customize. You can easily add extra flavor to this almond milk recipe, like vanilla or chocolate, depending on your preference. Check out my Vanilla Almond Milk and Chocolate Almond Milk variations, if you want extra guidance.
It’s gluten-free & dairy-free. For those who can’t tolerate cow’s milk, almond milk is an easy lactose-free option. You can use it in smoothies, soups, sauces, cereal, and more!
You can use the pulp, too. Not only will you have delicious almond milk to drink, but you can also use the leftover pulp to make Almond Pulp Hummus or Almond Pulp Brownies.
Ingredients You’ll Need
The only two ingredients you need to make almond milk are almonds and water. I tend to use almonds that are not roasted or salted, so the almond milk will have a neutral, mild flavor. However, roasted nuts will work, too!
If you want to make a flavored almond milk, you can also add in vanilla extract and a splash of maple syrup, for sweetness.
How to Make Almond Milk
1. Soak the almonds.
Research doesn’t necessarily support the idea that soaking nuts improves digestion or reduces anti-nutrients, but soaking almonds ahead of time can make them softer and help them break down in your blender easier.
If you want to take the time to do this step, cover the almonds with at least 2 inches of water, so they have room to expand as they soak. (I usually use 2 cups of water to cover 1 cup of almonds.) Let them soak for up to 8 hours, then drain away the soaking water by pouring the almonds into a fine mesh strainer.
You can skip this step if you already have a high-speed blender that can break down almonds effortlessly, or if you’re simply short on time!
2. Blend.
Add the almonds into a high-speed blender, along with 4 cups of fresh water. Secure the blender’s lid and blend until the almonds are totally broken down and the mixture looks creamy, about 60 to 90 seconds.
There should be almost no visible almond pieces when it’s done blending.
3. Strain.
Arrange a nut milk bag or cheesecloth over a large bowl, then pour the blended almond mixture into the bag. Carefully squeeze the bag, removing as much liquid from the almond pulp as possible.
4. Enjoy!
You can use the almond milk right away, or add any extra flavorings to taste, such as vanilla, maple syrup, or a pinch of sea salt. Transfer the almond milk to an airtight container and store it in the fridge for up to 5 days. Or you can freeze it for up to 3 months.
Because this recipe doesn’t call for any preservatives, it won’t last as long as store-bought milks do. (You’ll be able to tell it’s gone off when the smell or flavor goes sour.) Be sure to make only what you’ll drink in a week, or plan on freezing the leftovers. You can easily scale the recipe as needed!
Frequently Asked Questions
Almonds contain important vitamins and minerals, like vitamin E and magnesium. Magnesium is involved in many processes in the body, including blood sugar control, so drinking almond milk may help you reach some of your nutrient needs. It’s also helpful if you are dealing with lactose intolerance, and need a dairy-free alternative.
Straining the almond milk is significantly more difficult when you add cocoa powder into the mix, so it’s best to strain the almond pulp before adding flavoring. This also keeps the almond pulp neutral-flavored, so you can use it in other recipes later (like hummus, which would not work with sweet almond pulp).
You can use the wet almond pulp immediately to make a batch of almond pulp hummus, or you can dry the almond pulp in a dehydrator or low-heat oven and save it to use a flour alternative. It’s not quite the same as almond meal, because some of the fat content has been removed, but it can also work similarly to oat flour in recipes.
Try using it in chia pudding, or over granola, or stirred into your morning oatmeal. It’s also can be frothed to make a foam for lattes, or use it in a chai latte or healthy hot chocolate.
Looking for more dairy-free milk ideas? You can make homemade oat milk for an affordable option, or try hemp milk for extra plant-based protein.
How to Make Almond Milk
Equipment
Ingredients
- 1 cup almonds
- 4 cups filtered water
Instructions
- To soak the almonds before blending, cover them with 2 cups of water in a large bowl or jar, and let them soak for 4 to 6 hours. This step is optional, but may help with blending later if you don't have a powerful blender. Drain the almonds through a fine mesh strainer before moving on to the next step.
- Add the almonds and 4 cups of fresh water to a blender. Secure the lid and blend on high-speed for at least 60 seconds, until no pieces of almonds are visible and the mixture looks creamy.
- Pour the almond milk through a nut-milk bag or cheese cloth, squeezing well to extract the milk. You can save the remaining almond pulp for another recipe (see the full post for ideas) or discard. If you would like to flavor the almond milk with vanilla or chocolate flavorings, this is the time to whisk in any additions.
- Store the almond milk in an airtight container in the fridge for up to 4 days. (You can freeze leftovers, if needed, for up to 3 months, too!)
Video
Notes
Nutrition
If you try this almond milk recipe, please leave a comment and star rating below letting me know how you like it!
Thank you for posting this, I am a huge almond milk fan and can’t wait to try this! This might be a dumb question, but I’ve never done anything like this… Can you re-use the nut milk bag?
Yes, I’ve been using the same one for years!
Holy Mother of Almonds…I am completely addicted to this site! I’m new to all this, but after being diagnosed with diabetes four months ago, I’ve lost 38 lbs and am obsessed with eating better! Giving up moo milk wasn’t easy, but the carb count alone made it simple! I bought unsweetened, unflavored almond milk and love it for cooking, but just cant drink it…I think its the thickness. Is your almond milk thick too? If so, would adding more water change the composition too much for other uses? I prefer the not sweet stuff, glad this has nothing added! Thanks…I LOVE this place! 🙂
No, homemade almond milk is not thick since there are no added fillers or preservatives. It’s delicious!
Another question…I thought I saw it addressed in the comments, but now I can’t find it. Could I use raw blanched almonds? Found them for $28.30/4 lbs…and no peel! Would I still need to strain them? I do like the idea of making flour from the leftovers tho!
Sure, I don’t see why not! I would still strain them, though.
I JUST made this 🙂 I used some up Trader Joes sesame honey almonds that I wasn’t going to eat. Next time I’ll get some organic ones. I whizzed it up in my vitamix and HOLY cow. It got so foamy and incredibly thick and delicious! I added more water to mine and I’ve got a BUNCH now in the fridge. Why do you say only keep for 4 days? I don’t think I can drink all I made in four days, and see no reason why it won’t last longer 🙂
I estimate 4 days to be on the safe side– it will often last longer! Keep in mind that this almond milk has no preservatives, so the flavor will go “off” quicker than store-bought almond milk. You’ll definitely be able to taste a difference if that happens!
Hi, I see there is a mention of using raw blanched almonds but I didn’t actually see what kind of almonds you use in your recipe. Do you use roasted almonds, as I have read that raw almonds are not really raw and are can be treated with dangerous carcinogen gases to prevent salmonella. I’m not sure what kind of almonds you are using to make this milk. I want to steer clear of raw almonds in the store from now on.
I always use organic almonds, and organic raw almonds if they are available. Organic raw almonds cannot be treated with those dangerous gasses, so it’s only the conventional raw almonds you have to worry about. I prefer to avoid roasted almonds, as their oils can mutate at high heat and those would not be healthful to consume.
Thank you for your reply. Do the diffferent oils that they are roasted in mutate at high heat or the almond oil itself? I will look for organic almonds, even though they are treated with something else;at least I know they are not contaminated with the carcinogenic gas. Thanks again.
I was referring to the oil that naturally occurs in the almonds themselves. Any additional oil used for roasting would also be of concern, though!
I was wondering if you have tried making flax milk. The only recipes I could find were sweetened and I prefer unsweetened for cooking and topping my granola. Also would you use the leftover grounds the same way as the almond milk?…as flax meal?
I’ve never tried making flax milk, so I’m not sure!
Just found your site- awesome! thank you for your posts! I didn’t read all the comments above, but if yo happen to have a dehydrator on hand… you can dehydrate the almond pulp left over from the milk to make your almond flour. that way you get two items- milk and flour. More bang for your buck! You can do the same with coconut milk pulp. 🙂 it comes out so nice and fine in the vitamix. 🙂
Making almond milk every couple of days would get a little cumbersome for my schedule – do you think freezing it would be a problem? I am thinking of making it once a week and having enough to get us through… We drink raw cow’s milk but would like to ween off of that a bit.
I usually only make mine once a week, and it seems to keep in the fridge quite well. I bet freezing it would work, too!
Hi Megan, also just found your website – love it. Thank you! Wondering what brand the jar is in the picture? Thanks!
I bought that container at Target 3 years ago. I don’t use it anymore, because it’s plastic, but I think they make a glass version now!
I actually use this new air-tight glass container for my almond milk now: http://amzn.to/10GubsE I love that I can fit my entire hand through the top for cleaning purposes– a very important feature when you use the same container for almond milk over and over again!
I’ve been making my own almond milk for a few months now, and I love it. But I’ve read that you should soak for up to 24 hours, which I have been doing. Would there be a greater benefit to doing that as opposed to just soaking for 4-6 hours? Also, I read it’s only good for 2 days. Would that be due to the longer soaking time? I would love to just make it once a week. I use a mesh nut milk bag and find I still get a little pulp coming through. Have you used a cotton or hemp one before and how does it compare to the mesh kind? Thanks, Megan! Love your blog!
I’ve never heard of soaking them for 24 hours, so I don’t think that’s necessary. Sometimes I’ll soak mine overnight (about 8 hours), because it’s easier to leave it in my fridge and deal with them in the morning. You should be able to tell when the almond milk is no longer “good,” but mine will always last at least 4 days in the fridge, if not longer. It will have an unpleasant taste and smell when it has gone bad. I’ve been using the same mesh bag for 3+ years, so I don’t have any experience with the other materials.
I’ve never made my own almond milk before. Can you use slivered almonds? Do you have to soak them? Also, I don’t have a vitamix but I do have a nutri-Bullet. Will it work in there?
I don’t think soaking blanched slivered almonds would be necessary. I’ve never tried the Nutri-Bullet, so please let us know how it works for you!
hi loree, how did making almond mix in your nutri-bullet go? i’m looking into buying a mixer and the vitamix is a little on the pricier side! thanks!
Try making this recipe with the leftover almond pulp. They are delicious! http://www.elanaspantry.com/vegan-almond-pulp-crackers/
Followed your recipe exactly, adding 1 T vanilla and 2 T maple syrup. Delicious! Will be enjoying homemade almond milk from here on out. Thank you!
I love Almond Milk and love this recipe. It’s fast and easy. I had a hard time finding a nut bag and cheesecloth let some of the pulp through making my milk gritty, so instead I use old white t-shirts. They are thin enough to let the milk through but thick enough to hold all the pulp.
My son took the Elisa test and almonds were one of his delayed food allergies. Is there any other nut you would recommend to make the milk.
I’m now using Rice Dream milk (plain) is that a healthy choice?
You can use any nut or seed, as well as dried shredded unsweetened coconut, to make a homemade non-dairy milk. I find that store-bought milks all contain fillers and preservatives, so homemade versions are definitely the best choice, if you have that option.
I love the carafes in the picture. They seem the perfect size for a batch of almond milk. Who makes them???
I bought that container at Target 3 years ago. I don’t use it anymore, because it’s plastic, but I think they make a glass version now!
I actually use this new air-tight glass container for my almond milk now: http://amzn.to/10GubsE I love that I can fit my entire hand through the top for cleaning purposes– a very important feature when you use the same container for almond milk over and over again!
I make my own almond milk and love it, however after soaking the almonds I remove all the skins. I use the pulp on oatmeal and in cookies. Its great to be able to use everything, no water here.
That last comment was no waste here !
I was also wondering about the container or carafe. Do you know what brand it is?
Thanks!
I bought that container at Target 3 years ago. I don’t use it anymore, because it’s plastic, but I think they make a glass version now!
I actually use this new air-tight glass container for my almond milk now: http://amzn.to/10GubsE I love that I can fit my entire hand through the top for cleaning purposes– a very important feature when you use the same container for almond milk over and over again!
I’ve been drinking almond milk for about 6 months now. This is probably a dumb question, but will this still have the calcium and Vitamin D levels of the cow’s milk I left behind, like what I’m buying in the store?
Store-bought cow’s milk and almond milks will often have “added” calcium and vitamin D, but the homemade version will not.
do you know or do you know where i could find the nutritional information for homemade (strained) almond milk?
do you think (if you don’t know) it’s very similar to that of conventional (Almond Breeze – Unsweetened – for example) in terms of calories?
thanks
-zosia
@zosia….Did you ever receive a response to your question?…I live in France…and use my baggage weight allowance buying unsweetened Almond Breeze on my visits to the States…because here in France some sort of sugar is ALWAYS added…ant the kcals in Almond Breeze are the lowest.
I would be so very grateful if anyone could share whether this homemade, great recipe is similar to AB in terms of calories…Anyone? …And thanks in advance!!!
Tried both varieties last night and you were right, just like anything homemade it tastes so pure and fresh! I LOVE the sweet option and would’ve never thought to put coconut oil in my milk! Just delicious!
Just made this, thank you so much for the easy-to-follow recipe! It’s so delicious and I can’t wait to have it with my homemade granola in the morning. The stuff I bought in the store had too much sugar. I added some vanilla to mine, squeezed it through a cheesecloth lined strainer, and it’s delightful. Thanks again for making this easy.
Hi There! What water filter do you use?
Can you freeze the almond milk? My husband and I work full-time plus, but my son is allergic to dairy, egg, and peanut. We are currently buying almond milk for him (he is 14 months), but I know it has a lot of preservatives in it. Making up a bunch and freezing it would be convenient, but I don’t know if it would turn out….
I have frozen some almond milk in an ice cube tray before, and while it may separate a bit when frozen, I assume it would thaw okay! (Just shake it well before serving)
I’m way late to this – but I’ve found that after thawing, it’s best to blend it back up again. A stick blender does great for this. It’ll keep the consistency overnight this way (if you need that) and it just seems better (thicker?) than shaking it.
Just made this, and it’s amazing! Will be adding vanilla the next time I make it. Can’t wait to have it in the morning! THanks!
The almond pulp is great for a skin scrup. I mix mine with olive oil or coconut oil , just a little and rub on my skin. feels great after. but do it in the shower the little pieces get everywhere.
Hi Megan, I’m not sure about making my own almond milk for the reason that it doesn’t supply much calcium. I by store bought almond milk because it contains calcium, but I’d much rather make my own if the homemade milk would supply the same amount. Any ideas on what I could do? Or should I continue to by store bought?
I made this recipe today and tweaked it with 2 mejool dates and half a vanilla bean for flavor…my kids said that it’s WAY better than then stuff in the carton!! 🙂
so, can i reuse the almond pulp and if so, how does it work?
Hi Megan
Is it possible for me to use Almond or Cashew or peanut flour to make it unto a paste? If so, it would be easier than blending the nuts.
My husband cannot eat solid so I need some recipes that make it like a paste or milk. I saw the almond milk on your website. Can I use the same method to make cashew milk? Can almond and cashew be used to thicken vegetable soup or chicken soup. I have to blend the chicken meat and vegetables into paste.
Please recommend recipes that are paste or milk form.
Thank you
Regards
Lynn Lee
Brazil nut butter may not be healthy as the nuts have so much selenium content that it is now suggested that they be limited to just a few a week.
Hi =D Okay so I have been using your recipe to make my own almond milk (yay!) for a few months now. Do you always need to mix your milk before using or is it just me? It separates… which is not that big of a deal, but I am wondering if I am doing something wrong. TIA =)
Nevermind, I read above the same question and you answered it. Glad it’s normal! =D
Hi!!! I love made my almond milk, but sometimes when I look the fridge I was a little surprise when I discover I don’t have enough to make my breakfast and I don’t have the time to make the milk, so I was looking online organic milk but I not sure what brand is good. Anyone can recommend me a good brand? Thanks.
hi there thank you for the information. I learned some while ago in a natural book that you could Blanche the almonds and the skins just comes off really quickly so you don’t have to put it through the straining part. I’ve done it and its just as good. Yummmm!
this looks delicious and so simple! I have 3 out of my 4 children who are lactose intolerant and would enjoy this, thinking about how big of a batch to make, what is the shelf life on this being home made? do you think it will hold up for a few days if I make a half gallon or more at a time?
I’ve been making almond milk for a couple of years now, but adding coconut oil to it…pure genius! It tastes SO GOOD that way. I’ll always be making it like that from now on. Thanks!
Hi Megan! Thank you for the great recipes. I’m planning to make my own almond milk for the first time but I wasn’t sure if I needed to use raw almonds or not. Does it matter? Do roasted almonds help it keep longer or give it more flavor?
I prefer the flavor of raw almonds, but I don’t think using raw or roasted would affect the shelf-life much, since that’s more a matter of moisture content. Hope you enjoy it!
Thank you, Megan!
Wow! I tried this recipe over the week-end and it’s just so easy!! I am also very pleasantly surprised with the taste! It’s nothing like any store-bought brands I’ve tried before! I don’t have a nut milk bag, so I used regular cheesecloth instead. The only thing is you must use enough layers so there is really no pulp left in the milk when you’re done straining it. Otherwise, it’s got this unpleasant grainy texture. Love it!! Thanks Megan!!
I just found your site couple days ago while I was googling for homemade Almond Butter! I have now made the Almond Butter (which was delicious) and made the Almond Butter Freezer Fudge. Me & my husband loved it and now can’t wait to try the rest of your amazing receipes, so healthy. More people should be eating this way rather than the bad carbs and refined sugar.
I have a question tho, we are in England so your receipe measurement threw me with the cup size. I google for conversation and found a few different sites that gave different measures. What do you think? I cup = 284g or 500g?
Thanks Megan!
Hey Megan
Found your web page a few months ago; but put off making any of your recipes until I’d moved into my very first home! Have just made your Almond milk; good god girl your a genius!!! Absolutely delicious! And I’m drying out my pulp now so I can make those yummy chocolate brownies. Can’t wait to try some of your other stuff (particularly the Almond butter…!)
Thanks for an amazing site 🙂
That should have read ‘you’re’ not ‘your’!
To Noodle-berry
You were right the first time with “your”
“you’re” stands for “you are, which would not have beeb correct in that sentence.
Actually, Noodle-berry was correct in correcting the first your.
Is anybody out there?????
This milk is absolutely amazing even just on its onw! But I have a questions. Could I make some sort of thick ish cream with that milk??
I recently came across your site; it is wonderful. Thank you! Do the almonds need to be organic?
I don’t take cold drinks, wonder if the almond milk can be heated up before drinking..
Absolutely!
Hi Megan, new to your web page, looks very good, I applaud you on it, small recommendation for the almond milk if you use a metal strainer first before using the nut milk bag you will take out all the bigger pieces of almond and it makes it mach easier and faster for a 2nd round with the nut bag.
I just ordered a Vitamix and can’t wait to try some of these awesome recipes! What is the nut milk bag made out of? I would like to make my own if possible.
thanks
thank you thank you i am going to try and make almond butter and also milk.
tricia